Rawas/surmai dum biryani with dill Recipe

Cooking Directions

• STEP 1.Marinate the fish with spices, yogurt, and lemon juice for 30 minutes.
• STEP 2.Partially cook the rice and set aside.
• STEP 3.In a large pan, layer the marinated fish, partially cooked rice, and dill leaves.
• STEP 4.Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes.
• STEP 5.Gently fluff the rice and fish layers with a fork before serving.
• STEP 6.Serve the Rawas/surmai dum biryani with dill hot with raita or salad on the side.

Cooking Tips

• Choose fresh and firm fish fillets for the best results.
• You can use basmati rice for a fragrant and fluffy biryani.
• Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
• Be careful not to overcook the fish, as it can become dry and tough.
• Garnish the biryani with fried onions and chopped coriander for added flavor and visual appeal.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on the stovetop, adding a splash of water to prevent drying.
• Serve the reheated biryani with a fresh squeeze of lemon juice and some mint leaves for a burst of freshness.